Alyce Alexandra

The name, face, brains and brawn behind alyce alexandra.

“I love using Alpine Rice to make a delicious high protein, gluten-free porridge and look forward to experimenting with it in other ways. It has a mild nutty flavour that lends itself to a wide range of uses. I believe grains such as this are the way forward for Australia as we look towards native, local and sustainable ingredients in cooking.”

Indira Naidoo

Cook, Gardener and TV broadcaster

“ Alpine Rice is a modern answer to all the challenges of producing food in an environmentally- fragile world. It’s native so adapted to our growing conditions and climate, high in protein and fibre – and most importantly easy to cook and delicious. I use it as a nutritious substitute for commercial rice, burghul wheat, and couscous.”

Andrew Fielke – Celebrity Chef

Consulting and Guest Chef

Chairman – ANFIL (Australian Native Food Industries Peak Body)

“ What a joy to be given a wonderful new toy to play with – there is not one chef I know who does not relish the prospect of finding a brand new ingredient to explore and add to his/her repertoire. The new (but very ancient) Alpine Rice from Native Seeds Pty Ltd is one such rare treat I have been given. It is a beautiful grain that is very easy to cook and adapts well to all sorts of recipes. So far I have tried steamed, a pilaff, used in a stuffing and also made a wonderful “tabouleh” with native sea parsley – truly a unique and a wonderful flavour. I am certain it must be really healthy and I look forward to seeing detailed nutritional analysis in the near future, as this little beauty has easily the potential to rival the likes of Chia seed and Quinoa as “super grains” – certainly on flavour and appearance already – and its uniquely Australian !!!

It begs the question, why have us recent arrivals in Australia taken 200 + years to cotton on to this one?? Bring it on I say!”

Dennis Baker – General Manager

Traditional Foods Australia

“Dear reader

The food industry has been my career path for over thirty years, from Execitive Chef, Restaurateur, Gourmet Food Distributor, and Manufacturer.

When I was introduced to the new product from Native Seeds Pty Ltd, I expected to see a milled seed product as a replacement for wheat flour. This product can certainly be used in that fashion, but to my surprise that limitation dissolved when Mr Ian Chivers presented post seed samples (cooked) as the base ingredient to manufacturing bakery lines.

This format has instant appeal as a bakery and food-service ingredient. Not dissimilar to couscous, and can be used as a rice or legume substitute, I can see that application being used in restaurants extensively. Being an indigenous seed has uniqueness and great marketability. The food marketplace has a huge appetite for difference, this product fits that expectation. The potential for these products are immense and only limited by your imagination. I am currently in the process of product developing these products, in a bakery environment.

Barb Woods – Product Development Manager

Freedom Foods

“Hi Ian & Carol thank you very much for introducing me to your new Alpine Rice. I have had some time to evaluate the grain and here are some of my thoughts:

– Very attractive/commercial taste, good appearance & a suitable size once cooked to use as a wholegrain

- Very interesting nutritional profile, particularly the high protein & high fibre which leads me to assume it will have a Low GI. This would make it a suitable grain for people with diabetes or pre-diabetes…approximately 25% of the population.

- It is gluten free making it a suitable nutritious grain for coeliacs & those with gluten & wheat allergies…approximately 15% of the population